Browsing by Author "Tarun Verma"

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Biocomposites from Fruit and Vegetable Wastes and Their Applications
(Springer Nature, 2022) Veena Paul; Abhishek Dutt Tripathi; S. Yamini; Vinod Kumar Paswan; Tejaswini Patil; Tarun Verma; KianoushKhosravi Darani
A considerable amount of food waste is generated with increased food production. A sustainable approach is needed to manage this waste generation for the proper valorization and value addition of food wastes. The fruits and vegetables processing sector generates a large amount of waste, approximately more than 42% of total food wastes. Fruits and vegetable wastes are an ideal substrate for the production of biocomposites. These fruits and vegetable wastes can be utilized as sustainable raw materials to produce biocomposites using green technology that is economical, sustainable, and environment friendly. This chapter focuses on synthesizing biocomposites using fruit and vegetable wastes, their application, and environmental sustainability. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022.
Development of Functional Candy with Banana, Ginger and Skim Milk Powder as a source of Phenolics and Antioxidants
(Enviro Research Publishers, 2021) Neha Yadav; Aparna Kumari; Anil Kumar Chauhan; Tarun Verma
The present pandemic situation has increased the demand for plant-based functional foods that enhancing the immunity of all aged groups against COVID-19. This factor has led to innovation in confectionery market because healthy and good quality confectionery products are lacking. In this study, an attempt has been made to develop functional candy from various combinations of banana, ginger, skim milk powder, and honey at 2-10% and evaluated its sensory, nutraceutical, functional properties and microbial stability for 60 days. Among various combinations of banana and ginger pulp, candy prepared from 96:6 w/w (banana: ginger) ratio was found better than other combinations in respect to organoleptic and nutritional quality. Ginger and skim milk powder addition increased the contents of protein (4.54%), ash (2.82%), phenolic (8.59 mgGAE/g), flavonoid (2.43 mQ/g), and antioxidant activity (36.15% DPPH activity) of functional candy. Microbial studies of functional candy revealed that it could be stored up to 60 days without microbial contamination and acceptable by the consumer. The cost of functional candy was Rs.1.53 per candy, which was less than market candy. This study showed that candy manufactured from banana, ginger, skim milk powder, and honey was nutritionally and economical improved with acceptable sensory properties. Developed functional candy increases the market's revenue and enables confectionary market to develop a new candy type. © 2021 The Author(s). Published by Enviro Research Publishers.
Development of multi-millet edible bowls using little, kodo & barnyard: a sustainable alternative to plastic cups
(Springer, 2024) Sukriti Jaspal; Ankur Aggarwal; Tarun Verma; Arvind Kumar; Rohit Sharma; Rajshree Devpal
Plastic waste presents a significant challenge due to its non-organic nature, leading to a substantial accumulation of plastic waste globally. Plastic bowls, in particular, are widely-used in daily use, making the development of multi-millet edible bowls a viable substitute for traditional plastic options. In this study, we optimized multi-millet edible bowls using major ingredients such as little, kodo, and barnyard millet flours and compared with control edible bowls made from refined flour. The optimised multi-millet edible bowls exhibited significantly lower levels of calories, fat, moisture but higher levels of dietary fibre and protein compared to the control edible bowls. Furthermore, the multi-millet edible bowls exhibited slightly thicker structures, higher hardness but with significantly reduced water absorption properties (~ twofold) and oil absorption properties (~ threefold) in comparison to control. Scanning electron microscopy images of the multi-millet edible bowls revealed the starch granule structure offering valuable insights into their composition. High-resolution mass spectrometry analysis confirmed the presence of 3092 distinct metabolic products, comprising of 24 compounds, including primary and secondary metabolites. Additionally, preliminary soil degradation test indicated that the developed bowls were biodegradable within 42 days. In conclusion, the development of multi-millet edible bowls offers a promising, environmentally conscious alternative to traditional plastic-based bowls and biodegradability. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.
Influence of organic and inorganic sources of nutrients on growth, yield and quality of mungbean (Vigna radiata)
(Indian Council of Agricultural Research, 2020) Ram Swaroop Meena; Tarun Verma; Sunil Kumar Verma; Ajeet Singh; Sunil Kumar; D.S. Gurjar
The study concluded that response of organic manures and fertilizers application of 125% RDF+ Zn+ Fe+ pressmud improved the growth parameters, yield attributes, yields and quality of seed found best treatment combination, and also in terms of net return and B: C ratio. It is concluded that the appHcation of better combination of the organic and inorganic sources of the nutrients helps to the farmers, to get the economically better mungbean yield and enhance the soil fertility in the rice-wheat cropping system belt of India. Demand of the country to sustain the rice-wheat cropping system and food security can be achieved through the application of organic manures and fertilizer with diversification of crop with pulse based cropping system © 2020 Indian Council of Agricultural Research. All rights reserved.
Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review
(Frontiers Media S.A., 2023) Tarun Verma; Ankur Aggarwal; Priya Dey; Anil Kumar Chauhan; Summya Rashid; Kow-Tong Chen; Rohit Sharma
Garlic (Allium sativum) is an edible tuber belonging to the family Liliaceae. It has been used since ancient times as a spice to enhance the sensory characteristics of food and as a household remedy for the treatment of a variety of ailments. Garlic has been studied for its medicinal and therapeutic effects in the treatment of various human diseases for a long time. Health benefits associated with the consumption of garlic are attributed to the various sulfur compounds present in it such as allicin, ajoene, vinyl-dithiin, and other volatile organosulfur compounds which are all metabolized from alliin. Several researches in the literature have shown evidence that garlic exhibits antioxidant, antiviral, anti-microbial, anti-fungal, antihypertensive, anti-anemic, anti-hyperlipidemic, anticarcinogenic, antiaggregant, and immunomodulatory properties. The present review identifies and discusses the various health benefits associated with the consumption of garlic, its essential oil, and bioactive constituents, along with exploring the various snack-food products developed by incorporating garlic. Copyright © 2023 Verma, Aggarwal, Dey, Chauhan, Rashid, Chen and Sharma.
Metabolomics and microscopic profiling of flaxseed meal- incorporated Peda
(Elsevier B.V., 2024) Sachin Maurya; Tarun Verma; Ankur Aggarwal; Manish Kumar Singh; Abhishek Dutt Tripathi; Ankur Trivedi
Functional dairy foods are in high demand due to their convenience, enhanced nutrition, intriguing flavors, and natural ingredients. The valorization of flaxseed by-products can potentially boost the functionality of these foods. This work involves the optimization of flaxseed meal powder (2%, 2.5%, 3%) during Peda preparation based on sensory and textural attributes. The optimized Peda (2%) exhibited significantly reduction in moisture (39.6%) and water activity (18.9%), while significantly increasing crude fiber (1.88%), protein (26.4%), fat (8%) and DPPH inhibition (274.5%) as compared to control Peda. Scanning electron microscopy of the optimized Peda revealed the surface displayed a dense, uneven texture, heavily coated with fat, and intergranular spaces filled with milk serum. Twenty-three primary compounds were recognized in high-resolution mass spectrometry (HR-MS), including 6 organic acids, 6 amino acids, 3 fatty acids, 3 other metabolite derivatives, 2 lipids, 2 bioactive components, and 1 sugar. Besides gas chromatography mass spectrometry (GC–MS) found six separate types of fatty acids. These compounds have been proven to possess various bioactivities, such as promoting brain activity, antioxidant, anti-diabetic, anti-inflammatory, cardiovascular-protective effects, etc. Flaxseed meal, as a plant-based substitute for dairy ingredients, offers a sustainable and healthy alternative, making flaxseed-incorporated Peda a functional food. © 2024 The Author(s)
Optimization and storage study of garlic (Allium sativum) incorporated herbal multi-millet sev snack
(Elsevier Ltd, 2023) Tarun Verma; Priya Dey; Ankur Aggarwal; Rajshree Devpal; Rohit Sharma
The food market is being driven by rising demand for healthy, clean-label, and convenient snacks with improved nutrition profiles, enhanced flavor, and texture, and contains natural ingredients. We developed ‘Herbal Multi-Millet Sev’ with the admixture of the flours of Bengal gram (BG), Finger millet (FM), and Pearl millet (PM) along with the incorporation of Garlic paste (GP). The study was conducted using the different variables of the BG (70-80%), FM (10-20%), PM (10-20%), and GP (5-12%). In order to determine the optimum level of various ingredients for ‘Herbal Multi-Millet Sev’, Response Surface Methodology (RSM) with the central composite rotary design was used for the sensory and textural attributes. The optimized Sev snack sample (maximum desirability∼ 0.963) contains 80g BG flour, 10g FM, and 10g PM flour mixed with 10% GP with a high score overall acceptability and textural profile. The shelf life of the optimized product is more than 200 days of storage by packaging the product in Aluminium laminated polyethylene (50μm thickness) with nitrogen gas flushing; slight microbial growth was observed during this period. Therefore, the underutilized millets may be used for the development of more nutritious and healthier herbal snack foods along with the beneficial effect of garlic. © 2023 The Author(s)
Optimization of soya enriched burfi by using response surface methodology and its impact on biochemical parameters in albino rats
(Elsevier Ltd, 2024) Tarun Verma; Jai Singh; Ankur Aggarwal
Increasing interest in soya based dairy products is growing due to their health benefits. This study aims to formulate soya-enriched burfi by varying levels of milk fat, soya cake powder (SCP), and sugar based on sensory and textural characteristics using response surface methodology. The optimised formulation consisting of 4.59 % milk fat, 19.24 % SCP, and 26.93 % sugar. Burfi formulations were developed with 10 % SCP (G3), 20 % SCP (G4), and control burfi (G2) which undergo analysis for chemical parameters (moisture, fat, protein, ash, total carbohydrate, free fatty acid, 5-hydroxymethylfurfural, thiobarbituric acid, and peroxide value), microbiological counts (total plate count, coliform, yeast & mold), growth metrics (FI, BWG & FE) and biochemical impact on albino rats fed with burfi (G3 and G4). Results showed that the soya-fed groups (G3 and G4) experienced less weight gain and an increase in albumin (4.05 %), globulin (5.33 %), and total protein (4.05 %), while levels of total cholesterol (5.36 %), triglycerides (5.17 %), creatinine (2.78 %), glucose (2.70 %), aspartate aminotransferase (8.15 %), and alanine transaminase (15.71 %) were reduced as compared to the control burfi group (G2). The study demonstrated that incorporating soya into burfi significantly enhances its nutritional and functional attributes, making it a promising functional food. © 2024 The Author(s)
Post-COVID-19 Trends in Indian Dairy Industry: Current Challenges, Recoveries and Future Strategies
(Indian Veterinary Assocaition, 2022) Ankur Aggarwal; Tarun Verma; Dinesh Chandra Rai; Rohit Sharma
The COVID-19 outbreak and the subsequent lockdown have had a negative impact on agriculture and other allied activity i.e. food, livestock, dairy etc. The most important and essential aspect of a unsustainable turn of events due to COVID-19 is dairy sector. When it comes to supplying products to clients, dairy suppliers are facing a difficult situation. These disruptions have a sudden impact on the dairy supply chain system and the process can collapse if necessary and immediate actions are not taken. The pandemic and its associated lockdown have not only made it difficult for a large number of poor and marginal dairy farmers but have also had an impact on the livestock feed industry, dairy industry, and related supply value chains of the dairy sector. This review article features different elements of the effects, specifically decreased popularity of various products, wastage of products, supply market chains, work absenteeism due to shortage of labor, and recovery strategy taken by the authorities to recover livestock and dairy sector. This review article provides a comprehensive view of the overall situation, a methodical report gathering critical data across the country and the impact on every sub-area of the dairy sector and associated value supply chains. © 2022 Indian Veterinary Assocaition. All rights reserved.
Response of sowing dates and bio regulators on yield of clusterbean under current climate in alley cropping system in eastern U.P., India
(Agricultural Research Communication Centre, 2018) Hemraj Meena; Ram Swaroop Meena; Rattan Lal; Gulab Singh Yadav; Tarik Mitran; Jayanta Layek; Somanagouda B. Patil; Sandeep Kumar; Tarun Verma
The impacts on yields of cluster bean were assessed for normal (15 July) and late (30 July) sowing environments and foliar spray of thiourea (500, 1000 ppm) and salicylic acid (50, 100 ppm) at 45 and 60 days after sowing (DAS).Significantly higher yield parameters, yield, economics, protein content and nutrient uptake were recorded with foliar spray of thiourea at 500 ppm as compared to all other bio regulator sprays. Similarly, spray of salicylic acid at 100 ppm enhanced yield and other growth parameters which were statistically at par with those for thiourea 500 ppm foliar spray at 45 and 60 DAS. The data show that the foliar application of bio regulators at normal sowing date enhances seed yield of clusterbean by improving the physiological processes. The interaction effects were significant between the sowing date and bio-regulators on the seed yield. The highest seed yield of 993 and 845 kg/ha was obtained with foliar spray of thiourea at 500 ppm in normal and late sowing, respectively, while the lowest yield of 775 and 769 kg/ha was obtained for the water spray control in normal and late sowing, respectively. © 2018, Agricultural Research Communication Centre. All rights reserved.
Study of Phytochemical Attributes of Ashwagandha Ghrita from Desi Cow Milk
(Agricultural Research Communication Centre, 2024) Vishal Kumar; Tarun Verma; Suresh Chandra; Anita Wanjari; Vikas Patel; Saurabh Singh
Background: The dairy industry constantly works to manufacture healthier products to fulfill consumer demand. Ashwagandha therapeutic and medical qualities are highly recognized. The current study examines the phytochemical attributes of Ashwagandha (Withania Somnifera) ghrita from desi cow milk. Methods: The Ashwagandha ghrita was prepared by following the guidelines of the Central Council for Research in Ayurvedic Sciences (CCRAS). Cow ghee contains 0.20% moisture, 99.85% milk fat and 0.20% free fatty acids as oleic acid. The butyro refractometer value is 41, the Reichert-Meissel value is 31, the Polenske value is 1.18, the Peroxide value is 0.75 and DPPH is 75.6. The Ashwagandha ghee contains 0.18% moisture, 99.82% milk fat and 0.40% free fatty acids as oleic acid. It has a Butyro Refractometer value of 42, Reichert-Meissel value of 32, Polenske value of 1.19, Peroxide value of 0.80, DPPH of 83.98, total phenolic content (GAE/ml) of 62.85 µg and phytosterol content of 0.33 mg/g. Result: During investigation, it was found that the nutritional profile of Ashwagandha ghrita is better as compared to cow ghee. The sensory evaluation (flavor, texture, color, freedom from suspended solid and overall acceptability) was found significant (p<0.05) which was evaluated by a trained panel. Ashwagandha may be used as a natural ingredient for the development of Ashwagandha ghee with high antioxidant activity. © 2024 Agricultural Research Communication Centre. All rights reserved.